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Make the Cheesecake Crust: Line the bottom of a springform pan with parchment paper. Crush the cookies into a fine texture using a food processor or by placing them in a zip-top bag and bashing them with a rolling pin. Mix the cookie crumbs with melted butter until well combined and it resembles wet sand. Press the mixture firmly into the pan to form the crust. Refrigerate.
For the Cheesecake Filling: In a large mixing bowl, add the cold cream cheese, cold heavy cream, and fine sugar. Using a stand mixer, mix on medium-high speed until whipped and stiff, about 2 minutes maximum. Be quick and work efficiently to prevent the mixture from becoming runny.
Alternatively, add just the cream cheese to the bowl and whip it for 10 seconds to smooth out any lumps. Then add the cold heavy cream and whip until medium peaks form. Finally, add the sugar and whip until the mixture is creamy and stiff.
Transfer the cheesecake filling to the prepared pan in two batches, smoothing it out each time to minimize air pockets. Cover and refrigerate for at least 8-10 hours, or overnight.
To unmold, run a knife along the edge of the pan and carefully slide the cheesecake onto a serving plate using the parchment paper.